Biogenic Amine and Polyamine Contents in Meat and Meat Products

Abstract

Biogenic amines and polyamines in meat and meat products were determined by HPLC. Spermine and spermidine were the only amines always detected in meat and meat products, ranging from 6.4 to 62.1 mg/kg for spermine and from 0.7 to 13.8 mg/kg for spermidine. Tyramine, histamine, putrescine, and cadaverine contents varied greatly, especially in ripened products and even among samples from the same commercial brand. Biogenic amines in cooked products were, in general, lower than 10 mg/kg, whereas 40% of ripened products reached levels above 300 mg/kg. Amine content in dry-cured ham was similar to those found in cooked products. High amounts of biogenic amines in some cooked products could be related to the use of low hygienic quality meat. Besides the contribution of the raw materials, amine formation can occur during the fermentative-ripening process. Adverse reactions due to interaction between monoamine oxidase inhibitors drugs and tyramine are expected in ripened products. Keywords: Biogenic amines; meat; meat products; tyramine; histamine; polyamines

Effect of irradiation and storage on biogenic amine contents in ripened Egyptian smoked cooked sausage

“…2a); occurrence of cadaverine in meat products has been related to lysine decarboxylase activity. Hernández-Joyer et al (1997)) found that tyramine and cadaverine were the main BAs formed during sausage production. Furthermore, such BAs as cadaverine and putrescine and histamine have been proposed as chemical indicators of the hygienic conditions prevailing in the initial raw material, and during handling and processing-as their accumulation can be associated with the activity of contaminant bacteria (Bover-Cid et al 2003;Halász et al 1994;Hernández-Joyer et al 1997).…”

“…The most frequent BAs in processed meat products are putrescine, cadaverine, histamine and tyramine (Demeyer et al 2000); in particular, spermidine and spermine contents change only slightly during processing or storage afterwards (Hernández-Joyer et al 1997). From a toxicological point of view, consumption of excessive amounts of BAs can pose a health risk, especially in unhealthy or compromised individuals.…”

HPCL determination of histamine, tyramine and amino acids in shrimp by-products

“…Among biogenic amines in food, histamine is potentially hazardous and is the agent causing histaminic intoxication. 1 The established limit of the histamine level for fish is 50 mg kg -1 for the U. S. Food and Drug Administration (US FDA) and 100 mg kg -1 for the European Union. However, there are no established levels for histamine and tyramine for by-products from shrimp waste.…”

“…1,2,6 The trials were performed using different proportions of the eluent from proposed mobile phases by other research. 22 With a mobile phase of (A) tetrahydrofuran:methanol:phosphate buffer (10 mmol L -1 ) (1:8:91) and mobile phase (B) methanol:phosphate buffer (10 mmol L -1 ) (80:20), the biogenic amines and amino acid peaks showed good separation.…”

“…1 In some food products, such as fish, seafood, cheese, meat, wine, and other fermented foods, they are produced as a result of the descarboxylation from corresponding free amino acids by microbial activity. [2][3][4] In reference to these food products, high concentrations of biogenic amines may cause headaches, respiratory distress, heart palpitation, hypertension or hypotension, and several allergenic disorders.…”